Ingredient Spotlight. Our Garlic Infused Olive Oil does double duty — brushing the bread for the grill and dressing the tomatoes with mellow, roasty garlic. We reduce our Neapolitan Herb Balsamic Vinegar into a syrupy glaze; its basil-oregano-garlic character makes it taste like summer in a spoon.
3 large heirloom tomatoes, diced (about 2 cups) · ¼ cup basil, chopped
1 cup ricotta · 2 Tbsp honey · zest of 1 lemon · ¼ tsp sea salt (plus a pinch)
black pepper and red pepper flakes, to taste
Instructions
In a food processor, whip the ricotta with the honey, lemon zest, salt, and pepper until light and fluffy. Chill until ready.
In a small saucepan, simmer the ½ cup Neapolitan Herb balsamic over medium-low heat about 20 minutes, stirring often, until reduced by half. Let it cool and thicken.
Gently fold the tomatoes and basil with ¼ cup Garlic oil, ¼ tsp sea salt, pepper, red pepper flakes, and 1 Tbsp Neapolitan Herb balsamic. Chill.
Heat a grill pan over medium-high. Brush each bread slice with the remaining Garlic oil and grill about 1 minute per side, until marked. Spread with whipped ricotta, spoon on the tomatoes, and finish with a drizzle of the balsamic reduction.
Chef's Notes
Salt the tomatoes just before assembling so they stay juicy, not watery.
Keep the reduction watchful — it thickens fast at the end.
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